Scallion Oil Florets & Sauerkraut Vermicelli Soup
1.
Live the flour into a smooth dough, cover it with plastic wrap and proof it to double its size
2.
After waking up, roll the dough into a dough
3.
Brush the dough with cooked oil and sprinkle with chopped green onion
4.
Fold both sides of the dough, twice
5.
Cut into equal-sized doses
6.
Make it into a Hanamaki shape and steam it for 15 minutes after boiling
7.
Pickled cabbage washed and shredded
8.
Fans are hot and spare
9.
After blanching the spine to remove any blood foam, set aside
10.
Prepare green onions, ginger, garlic, aniseed, light soy sauce, cooking wine
11.
Add water without bones, add green onion, ginger, garlic, aniseed, light soy sauce, cooking wine, and simmer until the bones and flesh separate
12.
After the spine and flesh are separated, put the sauerkraut, and then add the vermicelli after boiling again. The vermicelli will be soft and serve
Tips:
After the Hanamaki is formed, it should be proofed for 10 minutes and then steamed in the pot. The steamed Hanamaki is more fluffy and tastes better. Don’t worry about using high heat for the spine, the meat and the soup will be fused slowly with the low heat, which is nutritious and delicious~
